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Balinese fish satays

Many people are familiar with the common satay: those skewers of meat, barbecued and served with a spicy peanut sauce. Balinese satays are quite different however, in that they are made of spiced, minced seafood on lemongrass skewers and usually served without sauce.

These are a nice alternative to traditional meat satays and are sure to spice up any barbecue.

For the spice paste:

5cm galangal

3cm fresh turmeric

4 birds eye chillies

3 cloves garlic

3 french shallots

4 candle nuts

2 lemongrass stalks (white part only)

2 tsp coriander seeds

1/2 tsp white pepper

pinch of salt

Put all spice paste ingredients in a food processor/Thermomix and process until blended. Fry spice paste in a little bit of oil for 5 minutes or until fragrant.

For the satays:

500g skinless and boneless firm white fish (such as ling), chopped

80g shredded coconut*

5 kaffir lime leaves, finely chopped

1 tbsp palm sugar

lemongrass stalks, for skewers

sweet soy sauce (kecap manis) for basting

*fresh grated coconut is available from Asian grocers in the freezer section. You can substitute dessicated coconut.